Welcome to the Inglewood Inn team!
Please read through all the information below, and fill out your employment form at the bottom. Timesheets are processed on a Sunday night so it is important that this information is filled out correctly before then otherwise we may not be able to process your pay. If you have forgotten to clock in or out please text message Milly at the end of shift with start, finish and break times.
This is a business in a social environment. You are essential to the success of the hotel, but the hotel is essential to providing you with employment, so the busier the hotel can be, the more secure is your position.
Communication with your customers is important, but never get involved, and never express grievances or dissatisfaction with them. We are a small, local venue & have a loyal following of residents as well as members of the Inglewood Inn Social Club. Locals are the lifeblood of many venues such as ours & must be treated with respect & the highest levels of service at all times.
Should you ever have any grievances or concerns, never dwell on them. Speak to the Manager directly or if uncomfortable or unhappy with response/resolution see Milly, Peter and/or Polly - they always available to address any issues you may have either personal or professional. Happy staff in a happy environment will always reflect on the personality of the hotel.
GENERAL INFORMATION
CONTACT INFORMATION
1931 North East Road
Inglewood SA 5133
(08) 8380 5325
OWNERS
Peter & Polly Howell
Milly Howell
TRADING HOURS
Tuesday : 4pm - 7pm (drinks only)
Wednesday - Saturday : 11am - midnight
Sunday : 11am - 6pm
Additional days and times may be added due to functions
MEAL TIMES
Lunch : Wednesday - Sunday 12pm till 2pm
Dinner : Wednesday - Saturday 5:30pm till 8pm
Kitchen staff must check with the Duty Manager to check that all orders are complete before closing the kitchen.
If meal times are busy, then orders will continue to be taken after stipulated closing times.
PUBLIC HOLIDAYS
Monday : lunch only
Public holidays that fall on other days of the week will be advised closer to
ROSTERING, TIMESHEETS & PAY
Our week runs from Monday to Sunday. Wages are prepared on Monday and deposited in your bank accounts by 9.00 am Tuesday, with the occasional 24 hour delay due to public holidays or banking being down. These are advised to staff where possible. Payslips are available in your FoundU app.
Time sheets must be completed for each shift ensuring dates and areas worked are indicated. Failure to not clock on or off will be deemed as not worked. Start of shift your rostered time, unless advised by a manager to start early. End of shift is at tools down, not after.
We use a computerised program called FoundU. There is an ipad located upstairs for you to clock on and off. All breaks must clocked on and off as well. Ensure you know your FoundU ID and pincode on arrival for your shift. It is your responsibility to ask a team member how to clock in and out.
There is an app “FoundU” you can download on your phone which allows you to see the roster and receive notifications of new/changed shifts.
The manager must be notified by Sunday evening of any mistakes to timesheets, otherwise it cannot be corrected until the following week.
Due to the unpredictable and short notice of this industry, rosters may be changed mid-week.
Leave requests are to be discussed with the manager, THEN put into FoundU. If you are unavailable to work a certain date, please advise a manager as soon as possible and with reasonable notice. Requests will be granted as often as possible, but if there is a staff shortage, the hotel will always come first and you may have your request denied. The first noted requests will be considered first, together with level of importance.
There are to be no changes or swapping of shifts between staff. All changes and requests for time off must be directly requested to the Manager.
If you are running late please call the hotel to advise. Always attempt to arrive a minimum of 5 minutes before your designated shift. If you arrive after your rostered time 15 minutes will be docked. It is not fair to your fellow staff who have to work harder to cover for your tardiness.
If you are injured, sick or require time off for sick leave you must advise management as soon as possible. Sick leave is only payable to full time staff and will only be paid if a sick certificate is produced.
Casual staff are asked to show respect to their fellow employees and give enough notice for a replacement to be found for their shift.
DRESS CODE
Marketing for a restaurant is more than just taking bookings. All that we advertise creates expectations and guests come to us with preconceived ideas of how the hotel will look, including the staff. We must honour their expectations. Our standards for personal presentation have been developed for all employees as being appropriate to our guests’ expectations. You are required to follow these standards at all times as part of your employment.
It is your responsibility to ensure you are presented well, your attire is clean, ironed and respectable when your arrive for your shift. Staff not presenting to work in an acceptable manner, will be asked to change or sent home to change & time will be docked from their shift.
Male : Black collared shirt (no tshirts) with black straight cut slacks or straight cut jeans (not washed out, frayed or ripped) and black enclosed lace up shoes. Please keep hair and facial hair neat and tidy.
Female : black collared shirts or modest, high necked tops (no tshirts or revealing tops i.e no halternecks or singlets) with black straight cut slacks or straight cut jeans (not washed out or ripped, no tights or “jeggings”) and black enclosed lace up shoes or boots. Black skirts below the knee are permitted with complimenting shoes. Due to OHS rules, ballet flats and sandals are not permitted
Hair : Must be neat and clean at all times and off your face. Long hair must be tied up. It's not a good look to be constantly touching your hair in front of customers.
Makeup (if desired) : Light, subtle tones - neutral, earthy colours are to be used.
Staff issued with ID badges must wear these at all times.
Functions : If you are rostered on for a function, we expect you to present yourself to the highest standards. Black shirts with black pants are expected at a minimum - no tshirts. Shoes must be clean and polished, hair neatly tied back.
Management : At a minimum, management must adhere to the above dresscode, however we encourage you to take pride in your appearance and dress appropriately for your management position. Please don’t feel yourself limited to all black, however, dress as you would for an office/business setting e.g: checkered/striped shirts, etc.
Chefs : Full chef’s uniform must be worn at all times. Shoes to be kept clean at all times.
Kitchen hands : If not visible to the public, then neat casual comfortable attire is acceptable, with soft shoes with good support, e.g. clean sneakers.
Cleaner: Neat casual comfortable attire with soft shoes with good support, e.g. clean sneakers.
FOOD & DRINK
We encourage all staff to eat at the hotel and try the different specials on each week; it’s a lot easier to interact with customers when you have tried the food.
It is also great to familiarise yourself with the different wines and beers so you’re able to provide honest customer service. Please always feel free to ask management any questions you may have about the beverages we serve.
There is a “staff” button that will reduce the cost of a meal to a set price. This button is not to be used for friends and family. You may use the “local” button to provide discount to friends and family with the approval of management.
Meals are to be eaten during designated breaks and not “on the run”. Anyone caught eating behind the bar will be sent on break and time deducted from their shift.
If any staff want to eat in the hotel on their days off, if accompanied by 1-8 guests, then the staff member’s meal is offered at staff price. More than 8 guests, then we will provide the staff member’s meal at no charge.
All food orders must pass through the computer system (including management meals). Kitchen staff have been instructed to not accept verbal orders or orders on scraps of paper.
No “scraps” or left over function food is to leave the hotel.
Each staff member is issued with their own account number, so their orders can be charged to their accounts. This will be deducted from their next wage payment.
Before you order, please check with the kitchen to see if there are any meals that were mistakenly made or if there are any dishes the chefs need to run out.
After shift, the manager may buy you one knock-off drink (tap beer or house wine) if they feel you have worked to your best efforts. This drink must be poured for you by the duty manager and rung up to their account.
Postmix and coffee is complimentary. Bottled soft drink and juice must be paid for.
If you would like to enjoy a few drinks here when you are not rostered on, drinks may be rung up at staff price.
Failure to ring up food and drinks will result in dismissal.
GENERAL RULES
BOOKINGS
Customers can book either online, over the phone or in person.
You must answer the phone in a polite and courteous manner. It is virtually the first encounter with the guests and it MUST be a positive one! Always greet the customer and make sure you state your name and the Inglewood Inn,
for example “Good Morning, Inglewood Inn, this is Milly”
Any tables 12 adults and over are required to go onto our "Feed Me" menu. Please get a manager if you don't feel comfortable upselling this option.
For bookings under 12, you must ask for:
- First and Last name
- Number of people
- Time
- Contact phone number
- Any children/Highchairs required
Always record your name in the comments section of the booking so that if we need to follow anything up we can.
We CANNOT guarantee any table positions, eg by window, next to fire, but will do our best to try.
We try to oblige our customers where possible, so if they have any special requests, please refer these to the Chef or the Duty Manager. Remember, nothing is impossible, so long as we have plenty of warning. The Chef will indicate whether or not we are able to meet their requests.
If requested to email a menu, all menu's can be found on the website.
Feed Me Menu - how to pitch it!
We would love to host your group at the Inglewood Inn! For groups of over 12 adults, we kindly request that you opt for our "Feed Me" menu. Priced at $ per person, this menu offers an assortment of small and large plates selected by our chef to share. It ensures a satisfying dining experience while allowing you to sample a wider range of our menu offerings. We are more than happy to accommodate any dietary requirements or preferences you may have.
CAKEAGE - $2.50 per head
If booking for a birthday, please remember to advise on cakeage and note this on the booking. Due to COVID restrictions we cannot allow customers to cut and plate their own cakes.
SPECIAL BOOKINGS
For special days such as Mother’s Day, Christmas Day etc we usually have a set menu and require a deposit for bookings. If you’re unsure, please check with the duty manager.
COMPLAINTS
If a customer has a complaint, refer it directly to the Manager who will deal with it – “Please excuse me while I get the Duty/Restaurant Manager for you” – never attempt to resolve the problem yourself.
Staff are not to give out complimentary items or promise refunds. Only a manager can do this.
No meals are to be refunded through the system. All food sent out from kitchen must be accounted for so if there is a mistake or customer complaint with a meal, seek out the Manager on Duty who will charge to the appropriate account and remove it from the customers bill..
JUNIORS
Junior staff can be trained to take orders and this should be encouraged for their future development, but they must never serve alcohol if under the age of 18. Please never ignore a customer though, and simply advise them that you are unable to serve them and will find a staff member for them.
OUTDOOR AREAS
By law smoking is not permitted where food is being eaten in food service areas.
Glasses, bottles and ashtrays must be removed regularly. Always take a damp cloth to wipe down the tables. Always swap dirty ashtrays for fresh ones.
Front deck chairs, signage & umbrellas need to be brought inside at the end of the day.
GLASSWARE
By law, we must provide a fresh glass for every drink poured. Under no circumstances must staff take the easy way out or succumb to a customer’s request to reuse a glass. We never know who is watching and failure to adhere to the law will incur a heavy fine for both the individual and the hotel.
We average a loss of 20+ glasses per week. Accidents do happen, but please exercise care at all times in an effort to reduce this waste.
END OF NIGHT/SHIFT
Off duty staff should not sit at the bar talking to on duty staff as it distracts from service. Please do not use areas such as the distillery bar and couches as other customers may want to use them.
Everything has its place and out of respect for your fellow staff member, clean and prepare everything for the next person. No-one likes to clean up after someone else. If busy & unable to complete duties, management must be advised on the day so can organise time is allocated during the week to complete & ensure nothing is missed or left by the wayside, prior to the weekend.
Ensure outside lights are turned off when the hotel is closed.
CAR PARKING
Cars are to be parked in the designated parking areas highlighted in red.
Remember - customers want to be able to park nearby and if there is no parking space available, they will move on. No customers means no jobs.
MOBILE PHONES
Mobile phones are not to be used on shift. Anyone caught on their phone will have it confiscated until the end of shift.
COMPUTER USE
The hotel computer is to be used for hotel applications only. Only management are able to send/reply to emails and change the music. With managers permission you may use Google to search for things related to work eg. cocktail recipes, what a kitchen term means, etc.
SMOKING & ALCOHOL/DRUG USE
Smoking is only permitted during designated breaks which must be approved by Management. All smoke breaks require a 15 minute recorded break on time sheets. If you choose to use your half hour break as shorter smoke breaks, this must be recorded. Staff are not to smoke in view of customers. Cigarette butts are to be disposed of in a bin, not the floor. Please ensure you wash your hands before returning to your work station.
Any staff member who arrives to work under the influence of alcohol or drugs or is caught drinking alcohol without permission or using drugs on the premesis will be instantly dismissed.
After shift, the manager may buy you one knock-off drink (tap beer or house wine) if they feel you have worked to your best efforts. This drink must be poured for you by the duty manager and rung up to their account.
WEDDINGS & FUNCTIONS
FUNCTIONS
Function bookings are only to be taken by the Function Manager. If you receive a call regarding a function, please direct them through to our website www.inglewoodinn.com.au to make an enquiry where the packages will be sent to then instantly.
Do not book the beer deck without consulting the Function Manager.
Do not give out date availability over the phone
WEDDINGS
Wedding enquiries should be directed through to our website www.inglewoodinnweddings.com.au and asked to fill out the enquiry form. This will result in a copy of the wedding packages being sent instantly to the person, where they can then either email for date availability or book a venue tour.
Do not give out date availability over the phone
If a customer rings up saying that they have not received a reply to their enquiry, politely ask them to check their junk mail and then take down their details. 90% of the time the response has ended up in their junk mail.
HISTORY OF THE INN
The Inglewood Inn was built in 1857 as a resting point for those travelling along North East Rd to Gumeracha – in those days it was a lengthy horse ride, not a quick drive up the road! It is one of Adelaide’s oldest hotels and has been proclaimed Adelaide’s first historic hotel.
After the completion of the hotel, the publican, Firman Deacon, offered his builders five gallons (19 litres) of beer to come up with a name. They decided on Inglewood after a forest in Northern England and by the time the publican arrived the next morning, the name “Inglewood” had been painted on a sign and put above the bar.
From there the small township began to grow and carried on the name of Inglewood, after the hotel. Referred to as a hamlet, this means we are generally smaller than a village and strictly without a church – because of this we’re often referred to as “Evilwood” as many surrounding areas are heavily populated with churches.
Some time in the early 1900s, 3 rooms were in the parlour, giving it its name "Inn". Unfortuantely we no longer have accomodation available.
On January 2nd 1955, the Black Sunday fires burnt off the hotel’s balcony and was never replaced. The melted tar can still be seen dripping down the wall in the Function Room. On January 2nd 2015, exactly 60 years later to the date, the Sampson Flat fires burnt through much of Inglewood, missing the hotel by only 400m.
It’s current owners, Peter and Polly Howell, have a lifetime of history in the hospitality industry both having operated the Wellington Hotel in North Adelaide from 1988 until 2007, and Peter prior to that, at the Lakes Resort Hotel, West Lakes, the Robin Hood Hotel in Norwood, and the British Hotel, North Adelaide.
After purchasing in 2008, plans were set in motion to extend the hotel, as previously the stunning views of the Adelaide Hills and Para River were only visible through the window in the female toilets. This window is now the doorway into our new restaurant, with matching function room below. The stipulation from National Trust for the redevelopment was that it must be modern and new, but in keeping with its heritage and freestanding from the original building.